Paneer Tikka Masala Recipe
Servings: 4
Ingredients
Paneer Tikka
- 250 gms paneer
- 3 tablespoons yogurt, preferably hung curd or thick curd
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon paprika powder
- ¼ teaspoon red chili powder, or to taste
- salt, to taste
Masala/Curry
- 1 big onion, roughly chopped
- 3-4 medium tomatoes, roughly chopped
- ½ teaspoon cumin seeds
- 1 cinnamon stick
- 3-4 garlic cloves, crushed
- ½ inch ginger, cut into small pieces
- 1.5 teaspoon curry powder
- 1 tablespoon sugar
- 2 tablespoons cream
- 2 tablespoon chopped cilantro leaves, some more to garnish
- 1 cup water or as required
- 1 tablespoon oil
- 1 tablespoon salted butter
- salt, to taste
Instructions
Paneer Tikka
- Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.
- Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.
- Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.
Masala/Curry
- Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
- Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.
- Once onions are done, add the tomatoes and the curry powder and mix. Also add the the salt and sugar.
- Cook the tomatoes on medium flame till they are soft, around 6-7 minutes.
- Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and puree it. Set aside.
- Roast the marinated paneer till golden brown in color from both sides.
- Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves.
- Cover and cook for 4-5 minutes on medium-low flame.
- Add the roasted paneer pieces, let it simmer for 2-3 minutes.
- Switch off the flame and garnish with chopped coriander leaves and cream.
- Serve hot with butter naan or any bread of your choice.
